Kolhapuri Misal Pav / Usal Pav Recipe

Kolhapuri Misal Pav / Usal Pav Recipe

Kolhapuri Misal Pav / Usal Pav Recipe

Ingredients :

For Usal:
Matki / Moth bean Sprouted (Can use other Sprouts as well)
1 Onion - Finely chopped
2 Large Potatoes
2 Green chillies - Finely chopped
2 tsp Ginger-Garlic paste
1 tsp Chopped coriander leaves
Turmeric powder / Haldi - 1/4 tsp
Red chili powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Cumin seeds / Jeera - 1/2 tsp
Asafoetida / Hing - 1/4 tsp
Lemon juice
Garam Masala Powder / Goda Masala - 1/2 tsp
Curry leaves 5-6
Oil 1-2 tbsp
Salt to taste

For Rassa (Spicy thin Gravy):
Dry coconut Cut to small pieces (better if Grated) - 1/2 cup
1 Tomato - chopped
1 Onion - chopped
3/4" Ginger - chopped
Garlic - 4/5 Cloves
Goda masala or Garam masala - 1/2 tsp
Turmeric powder / Haldi - 1/2 tsp
Red chili powder - 1 tsp
Coriander powder / Dhania powder - 1 tsp
Cumin powder / Jeera powder - 1/2 tsp
Coriander leaves chopped
Oil 2-3 tbsp
Asafoetida / Hing - 1/4 tsp
Mustard 1/2 tsp
Tamarind Juice - 1 tbsp(can use lemon juice)
Sugar - 1 tsp
Salt to taste

To serve:
Pav Buns / Bread Buns
Onions - Finely Chopped
Coriander leaves - Finely chopped
Lemon - Wedges
Farsan / Mixed Namkeen

Preparation :

To prepare Matki Usal:
1. Way to sprout Matki - Wash and soak matki (moth beans) for 7-8 hrs in water. Keep it closed in a warm place or use a sprout maker to make sprouts.
2. Boil the Matki sprouts and Potatoes in cooker for 8-10 mins.
3. Heat oil in a Pan / Kadai and add mustard seeds, Hing, Jeera and curry leaves. Saute for half a minute. Add chopped onions and green chillies and fry until the onions turn golden brown.
4. Add Boiled Matki and Potatoes (Cut them in Cubes) and let them cood for 2 mins.
5. Add Turmeric powder, Red chili powder, Garam Masala and salt. Mix well. Pour a little water and close the lid and let it cook for few minutes so that salt and other spices are absorbed.
6. Your Matki Usal is ready.

To prepare Rassa / Tarri / Kat (Spicy Gravy):
1. Roast the dry coconut pieces.
2. Heat 1 tbsp Oil in a Kadai / Pan and add chopped Onions, Chopped Ginger and Garlic. Saute until they turn slight golden brown in color.
3. Add tomatoes and cook till it become mushy and let it cool completely.
4. Once cooled , Grind the mixture of coconut,onion and tomato to a very smooth paste.
5. Heat 2 tbsp oil in a Pan and add Mustard, Hing and the above paste and let it cook for a minute.
6. Add Coriander Powder, Cumin powder, Turmeric powder, Red Chilli powder , Salt and Sugar and mix well and cook for some time.
7. Add about 3 cups of water, Tamarind juice and Garam Masala powder. Boil well for about 5-10 mins. The consistency should be watery, so add more water if required.
8. Sprinkle with chopped coriander leaves and your Rassa is ready.

Way to Serve Kolhapuri Misal Pav :
In a Bowl, Add farsan and Usal and gently mix. Squeeze lemon and add chopped onion and coriander leaves and some farsan over it.
In another small bowl take some Rassa.
Serve hot with Pav and chopped onions and Lemon Wedges.